Spicy Tomato Squid Fargo By Chef Honore Gbedze

By Chef Honore Gbedze The Afro News Vancouver

Preparation Time 10 minutes
Cooking Time 5 minutes  Serve 4

INGREDIENTS

8 squid
1 small red, green, yellow bell peppers
1 large white onion
6 large spears of asparagus
1 large tomato
Selection of wild mushrooms (Morels, Chanterelles ,Black Trumpets ,Porcini ,Hen of the Woods)
1 large carrot
1 small clove of garlic
1 teaspoon hot sauce
Fresh parsley
Salt / Pepper
2 table spoons of olive oil
1 tea spoon of lemon juice
1 tea spoon of butter

METHOD

Cut all vegetables into medium sized julienne pieces. Reserve a handful of mushrooms and teaspoon of chopped garlic for garnish.

Season with salt and pepper, hot sauce and add the very fine chopped garlic and 1 table spoon of olive oil.

Stuff this vegetable mixture into the squid. Heat a pan on low heat drop remaining1 table spoon of olive oil in pan, sear the Fargo (stuffed squid) for about 5 minutes turning frequently and quickly add 1 tea spoon of butter the remaining mushrooms, fine garlic and the fresh chopped parsley. Finish with a teaspoon of lemon juice.

Plate your Fargo and Serve!

Bon Appetite

Photo by Chef Honoré Gbedze

www.theafronews.ca

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